No Bake Berry Patriotic Pudding Pies

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These no-bake Cherry Berry Patriotic Pudding Pies combine vanilla almond pudding, graham cracker crusts, tart cherry, and sweet blueberry filling, topped with whipped cream and patriotic sprinkles, perfect for Memorial Day or the 4th of July.

When I say easy, I mean scoop, swirl, sprinkle, done! These cherry berry pudding pies are my go-to for a festive dessert. I get to whip them up in no time while the kids go wild with the toppings.

My boys take their sprinkle duties very seriously and never miss an opportunity to lick a spoon or two before the pies even hit the fridge.

Why I love this recipe

I love desserts that seem like a lot of effort but are super simple. These no-bake mini pudding pies are perfect for when the weather’s warm, and I’m trying to avoid turning on the oven. The smooth vanilla pudding with just a hint of almond complements the vibrant cherry and blueberry swirls. Those sprinkles take it up a notch too!

If you love easy and colorful patriotic desserts, you should also try my Red, White & Blue Patriotic Poke Cake, berry slab pie, and berry pretzel salad.

Ingredients

• mini graham cracker pie crusts
• instant vanilla pudding mix
• almond extract
• whole milk
• cherry pie filling
• blueberry pie filling
• whipped cream, or whipped topping
• patriotic sprinkles

Step by step

1. Prepare the pudding according to the package directions and add the almond extract.
2. Chill in the refrigerator until the pudding is set.
3. Fill the pie shells about two-thirds full with vanilla pudding.
4. Add one heaping tablespoon of cherry pie filling and one tablespoon of blueberry pie filling on opposite sides of the pie, on top of the pudding.
5. Using a butter knife, swirl the pie fillings into the vanilla pudding.
6. Top with a dollop of whipped topping or whipped cream, and finish with patriotic sprinkles.

Variations

Feel free to use what you’ve got! Even if you are not a fan of almond, vanilla, or coconut extract, just a little adds a nice flavor boost to the pudding.

You can also experiment with fillings such as raspberry and strawberry, which are tasty options, or mix and match for a fun flavor combo.

For serving a crowd, skip the minis and make one big pie instead. Just fill a large pie shell with the pudding and swirl in more of each pie filling. The pudding is soft set, so it’s recommended to freeze the pie for 15 minutes before slicing to help it hold its shape.

Storage

Keep any leftover pies in the fridge, covered loosely with plastic wrap or stored in an airtight container. They’re best enjoyed within 2–3 days, while the crust stays nice and crisp.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!